With his classic cook-it-the-way-you-like-it style, Bittman shows us how he grills corn on the cob with a Mexican twist. Try it for your 4th of July celebration or any time you grill this summer.

I think every time I read something that Mark Bittman writes or watch a video of him cooking, I become a bigger fan of this man. I love that he doesn’t believe that there is one way — and only one way — to cook many foods.

Corn on the cob is starting to show up here in New Jersey. By the 4th of July, it’s abundant, and this weekend there will be a rush for corn at the farmers markets as people snatch it up for their 4th of July BBQ’s.

We had it for the first time this season last night, and the first corn of the season is always such a treat. So is the second, third, fourth…. all New Jersey corn on the cob is a treat all summer long.

This summer, I’m going to give grilling corn a try. I think we tried it once several summers ago, but I don’t remember the results.

In this video, Bittman demonstrates how he grills corn on the cob the way he likes it, but he admits there are other ways to do it. In addition to the classic butter and salt treatment, he also shows us how to make a mayonnaise/lime/chili powder mixture to put on the corn. I’m definitely giving that a try this weekend.